Sous Chef
- Compass Group PLC
- Full Time
- Northampton
- 33595.00 ANNUALLY
Job Description
Sous Chef - Sedgebrook Hall
- £33,595 per annum
- 5 out of 7 days per week
- Medicash - Healthcare benefits, including dental, optical and therapy treatments (includes up to 4 dependent children)
- Aviva Digicare - Free annual healthcare check
- Exclusive Benefits and Wellbeing site (Perks at Work)
- Entertainment discounts - up to 55% off cinema tickets
- Health and Wellbeing discounts - Discounts for Nuffield Health (20%) and Pure Gym (10%)
- Travel discounts - Discounts with holiday companies such as TUI and Expedia
- Shopping discounts - Save up to 15% at high street and online stores by purchasing Shopping Cards
- Meals on duty
- Vodaphone discounts
- Pension scheme and Life Assurance
- Employee Assistance Programme
- 23 days + BH's and additional day off for your birthday
- 2 days additional leave, following return from Maternity leave during first year back
- Competitive and supportive family benefits
- Day off for baby's 1st birthday
- Holiday purchase scheme
- On-going training, development and career pathways
- Professional subscriptions paid
- Financial wellbeing programme and preferred rates on salary finance products
- Assisting with the consistency of food offer throughout the hotel
- Partake in food ordering and stock rotation
- Minimise and monitor waste wherever possible using Compass lead systems
- Assisting with the management of financial budget and targets
- Manage and develop team members to progress within the kitchen hierarchy
- Assist with implementation and inspire the team with current food trends and cooking techniques
- Training kitchen, F&B and sales teams in current products on offer and how to deliver them
- Follow company standards and deliver to high degree of success
- Excellent culinary skills
- Experience within a similar role
- Excellent communication and leadership skills, ability to engage and motivate others
- Willingness to lead by example and inspire the kitchen team with guidance from the Head Chef
- Ability to maintain processes to promote efficient ways of working
- NVQ Level 3 in professional cookery or equivalent
- Intermediate food hygiene certification